Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Purée tomatoes with juices in a blender; set aside. Cook onion, guanciale, pancetta, oil, red pepper flakes, and 1/2 cup water in a large heavy pot over medium-high heat, stirring occasionally, until water is evaporated and fat begins to render, 8-10 minutes.
Step 2
Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes. Add wine and cook, stirring often, until reduced by half, 5-8 minutes.
Step 3
Add reserved tomato purée and bring to a boil. Cover pan partially with a lid, reduce heat, and simmer until meat is tender and flavors are melded, 40-45 minutes. Add sugar, if using; season with salt and pepper.
Step 4
When sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta.
Step 5
Add pasta to sauce and toss to coat. Serve topped with Pecorino.
Step 6
DO AHEAD: Sauce can be made 4 days ahead. Let cool, then chill until cold. Cover and keep chilled.
Recipe notes
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